Skirt Steak Chimichangas

Christina Dicken

By
@Southerncookinggurl

I absolutely love experimenting in the kitchen... this is something my family loves and I enjoy making them smile! :)


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Rating:
★★★★★ 1 vote
Comments:
Serves:
2-4
Prep:
30 Min
Cook:
15 Min
Method:
Pan Fry

Ingredients

1 1/2 lb
skirt steak
1/3 c
white onion diced
2 large
jalapeno peppers
1/3 c
valentina hot sauce
2 Tbsp
chili powder
1 tsp
kosher salt
1 tsp
onion powder
1 tsp
black pepper
1 Tbsp
butter
2 Tbsp
olive oil
6
fajita size flour tortillas
1 jar
goya cilantro verde sauce
shredded colby jack cheese
shredded lettuce
green onion
cilantro
your favorite salsa
sour cream

Step-By-Step

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1I use tenderized skirt streak but you don't have to. Cut meat into thin strips.

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2Cut across thin strips to make small cubes

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3Put meat in a bowl and add Valentina, onion powder, chili powder, 1/3 C of cilantro verde sauce, salt and black pepper

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4Mix up well and set aside

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5thinly julienne jalapenos and cut strips in half

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6Mix jalapenos and onions together and sautee in olive oil in skillet (I use cast iron) until they start to brown...take out of pan and set aside

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7Put meat into same skillet and cook...

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8Keep cooking meat until all of the juices reduce

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9Remove from skillet and put into a bowl... add 1 C of the shredded cheese, butter (makes it richer) and the onions and jalapenos... mix well

10You can warm tortillas in a damp paper towel for 15-30 seconds in a microwave to make more flexible

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11Put 1/3 C of the meat filling in the center of tortilla

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12Fold two sides of tortilla in

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13Fold bottom of tortilla up

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14Roll the tortilla up making sure all is tucked in nicely... set aside chimichanga fold side down to hold

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15Heat canola oil in pan about 1/2 inch deep and place chimichanga fold side down... once it browns it will not unfold...

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16Flip after about 2 minutes or when browned to brown other side... remember your filling is already cooked so you only need to brown the outside

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17Pour the cilantro verde sauce into the iron skillet where you cooked your meat last... stir on low heat

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18Pour verde over chimichanga

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19Top with shredded cheese

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20Top more with shredded lettuce, cilantro, green onion, your favorite salsa and sour cream.

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21You can substitute the jalapenos with serrano peppers for a hotter version or use plain green bell peppers for a milder version... add toppings of your choice... more or less...make it "your way" Enjoy!!!

About this Recipe

Course/Dish: Beef, Tacos & Burritos
Main Ingredient: Beef
Regional Style: Mexican